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Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (Anglais) Relié – 17 janvier 2013


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It is a story about Case Vecchie, the most notable cooking school in Sicily, the foods it produces & the loyal staff. It includes plus more than 100 traditional Sicilian recipes. It also includes colour photographs to bring the beauty of Case Vecchie to life. Case Vecchie is the most notable cooking school in Sicily, a place where life is lived and food prepared the same way it has been for centuries. And this delectable cookbook from owner Fabrizia Lanza is the definitive source of authentic seasonal Sicilian foods. Co-authored with former Gourmet magazine editor Kate Winslow, it tells Fabrizia's story of coming home to the family estate, Regaleali, to assist her ageing mother with the cooking school that she founded in 1989. Fabrizia writes eloquently and in detail about the seasonal harvests, the foods produced (cheeses, jams, olive oil, vin cotto, estratto and more) and the loyal and talented staff who make it all possible. Along the way, she offers more than 100 family recipes that she shares with her students. Guy Ambrosino's stunning colour photographs bring the beauty of Case Vecchie to life.


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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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17 internautes sur 17 ont trouvé ce commentaire utile 
Local and Seasonal Sicilian Foods from Case Vecchie's Cooking School 7 novembre 2012
Par Naomi Manygoats - Publié sur Amazon.com
Format: Relié
Coming Home to Sicily is a gorgeous cookbook. The coauthor and her husband, the photographer, spent a year at Fabrizia Lanza's estate in Sicily, where she runs a cooking school. All of the food used in the book is either sustainably grown or wild. The book follows the seasons at Case Vecchie, so it begins with Winter, where they make Orange and Lemon Marmalade, and Lemon and Tangerine Sorbet. There is a Blood Orange Salad with Red Onion and Black Olives.

After Winter, the book moves on to The Holidays which is when they make Stuffed Brioche. Fried Stuffed Eggs, and Chicken Galantine. There is stuffed Turkey, and Filled Fig Cookies. Stewed Lamb, and beautiful vegetarian dishes like Kale and Potato Soup with Fresh Mint and Parsley, and Saffron Stewed Potatoes. The book shows you how to make Sheep Milk's cheese, and classics such as Ricotta Gnocchi.

Spring brings Fava Bean Soup, Wild Fennel Salad, Roasted Artichokes, and Frittella with Artichokes and Fava Beans. There are of course, recipes that are interesting to read, but that you likely will not make. For example, Fried Tuna Sperm, and the several day Summer process of making tomato paste (I don't think I could do that at my casa with all the insects we have outside in the summer, not to mention cats jumping on the tables). The Tomato and Onion Salad looks divine, as does the Eggplant Caponata. I will make Giovanna's Vegetable Stew at the first possible moment, as well as the Zucchini Soup with Tender Greens. The Fall brings in the grapes, and Pan-Roasted Rabbit with Vino Cotto, a recipe I can appreciate even though I don't cook rabbit.

Even though I mainly cook and eat vegetarian, I actually prefer cookbooks such as this beautifully photographed book. The best vegetarian recipes come from long standing traditional recipes. This book is an important historical work as well, since doing things the slow, seasonal, old fashioned way is rapidly dying out in many parts of the world. It is nice to not have these traditions and recipes lost to future generations. It would be a dream to attend the cooking school in Sicily, but for those of us who can't, we can cook our way through it at home.

For the armchair cook, this book is a delight with the stories of the people on the estate, and the bounty of food produced there. A random bit of delightful reading that caught my eye: "Now it is my turn to host Easter in Case Vecchie's courtyard. My children hide the chocolate eggs for the younger ones, and a crowd of friends and family come to share a feast of anelletti with tomato sauce and ricotta, herb-rubbed lamb ribs, roasted artichokes, of course, and a huge cassata. The artichokes are roasted in the coals of the grill while the lamb ribs and coils of sausage cook above."
11 internautes sur 12 ont trouvé ce commentaire utile 
Beautiful book 21 mars 2013
Par italy4ever - Publié sur Amazon.com
Format: Relié
My husband is from Sicily, and we still have a home there and spend several months every couple of years there. I was a fan already of her mother's cookbooks, but this one is very similar to the simple dishes that my mother in law whips up when we are 'home' in Sicily. They are much easier than her mother's dishes were, and I love the photos and feel of the book along with her stories. While every family does a little variation on these dishes, they are very true to the typical meals you would find today in any Sicilian home.
8 internautes sur 9 ont trouvé ce commentaire utile 
Fabulous in All Respects 5 novembre 2012
Par Richard L. Bunnell - Publié sur Amazon.com
Format: Relié Achat vérifié
We just got this last week and used one of the receipes to make an eggplant dish. Easy to follow, quick to make, and delicious to eat!!!
This cookbook is a personal book too - pictures of friends and family, the beautiful countryside, and of course, the fabulous dishes waiting to be created.
Thank you for the wonderful cookbook!! We will be making more creations from your book and hope to go to Sicily someday to take some of your cooking classes.
4 internautes sur 4 ont trouvé ce commentaire utile 
Remake of a Sicilian Classic 5 février 2013
Par Joan M. Crosby - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is a remake of the Sicilian classic cookbook, by Anna Tasca. It was lovingly written by the daughter of Anna Tasca and is resplendent with beautiful photographsof the family estate. Recipes include all the Sicilian favorites organized according to season. I highly reccommend this book. My family has enjoyed the original for yearsand look forward to using this new book just as much.
5 internautes sur 7 ont trouvé ce commentaire utile 
Fabrizia Is A Worthy Successor to Her Mother's and Father's Legacy 1 décembre 2012
Par T. Campbell - Publié sur Amazon.com
Format: Relié Achat vérifié
About twice the pages of her mother's "A Taste of Sicily," Fabrizia's new book is lovely, presenting a wonderful new set of recipes, beautifully photographed, many of them. She has adopted her mother's approach of building her story around the change of seasons at Regaleali, where almost everything one eats is from the estate or nearby sources, often Vallelunga. Fabrizia is successfully taking A T Lanza's cooking school into a new era, reaching out in new directions and capturing new interest in her own, in particular, and in Sicilian cuisine in general. She joins her mother, Mary Simeti, and the Tornabenes as the small set of advocates to the international stage of the merits and joys of the Sicilian table.

One of the things that sets this book apart is the vignettes about her family, staff, and so many others that attend to the annual cycles and rituals on the estate and nearby. I had quite a laugh at her recounting of her dad's (Vinces) reactions to some of A T Lanza's and Fabrizia's cuisine at Mondello. As I read through this savouringly, I suspect there to be many more good laughs.

Another thing I find engaging is that there is no apparent rhyme or reason for the order of presentation of recipes within a season; although, within a season, she does break out various subgroups, such as sheeps' milk cheeses. In the flow of recipes, one might study tacchino ripieno, and then be reading about panierini gelatina, and then be stroking the photograph and slavoring over the recipe for profiteroles. Not the standard cookbook antipasti, primi, paste, carne, verduri, dolci type organization. It keeps the fun factor up, not knowing what's coming next.

Anyone who has had the pleasure and privilege of living or spending more than a few days in Sicily will love this book. It is an obvious holiday season gift for all of your foodie friends and family.

Well done - beautifully done, Fabrizia. And, yes, if one has the chance to spend time at Case Vecchie, absolutely, do not hesitate. And enjoy the Regaleali wines, TOO!

Clearly to a reader of this review, this is a very personal book. Many of the recipes are of Fabrizia's favorites over many years, within the family even for generations. The selection is quite different from her mom's choices in her books. But, oooohhhhh myyyy, those recipes and the mind's eye's tasting.... I even picked up an idea that I will try out this Christmas. Instead of using the typical salt and sugar for brining a heritage turkey, I will try her technique of using only H2O, bay leaves, and lemon zest. I have never really thought well of the saltiness, however mild it may be, in the meat; I want the taste of the meat, not salt.

Sicilian cuisine is the lesser known step-child, lagging way behind Tuscan and northern Italian cuisines in the American consciousness. As her US admirers grow in number, this reviewer hopes to see a sea change in that situation. Many dozens of the finest chefs and restauranteurs in the US have spent time there, but their geographic influence is still far from universal. As the health food craze gathers steam, Sicilian should be right in the ring, fighting for everyone's attention and practice.
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